With spring’s arrival also comes a very refreshingly new potato salad recipe. One with spring ingredients like green asparagus, peas, radishes and a herb-loaded Dijon mustard vinaigrette. It’s not just a standard potato salad, this asparagus potato salad is made with oven-roasted new potatoes which give the potatoes a crisp-tender skin and perfectly delicious taste. As a delicious side dish, it’s the perfect way to celebrate spring produce!
This asparagus potato salad would be great as a side for a light lunch or try pairing it with another salad or your favourite protein source. I can also imagine it would be terrific served over a plate of warm beluga lentils or a bed of greens. You could also even bulk it up with some cherry tomatoes and a boiled egg.
How to adapt this Asparagus Potato Salad
Since this is a spring potato salad, I think it is perfectly fine to roast the potatoes (which isn’t something I necessarily do in summer). However, you can also make this salad the traditional way and boil the potatoes. This of course, gives the salad a slightly different texture, since roasting the potatoes gives them some crisp edges. But is entirely okay to do, especially if you are looking to save a few minutes on the preparation.
Since we are using new potatoes for this recipe, there is no need to peel them. Sieglinde and Annabelle are great choices. Or, feel free to use a mix of white-skinned and red-skinned potatoes.
As for the asparagus, I like to to pan fry it to to give it a little browning on the skin, adding to the flavor. You could of course, also blanch it or steam it. And if asparagus really sin’t your thing, you could trade it out for blanched green beans, or steamed broccolini. Or for extra freshly and crunch, try adding in sugar snap peas.
If you want to amp of the flavor even more, add a some minced garlic to the dressing and/or some finely chopped shallot. For this recipe, I kept things simple, so that the fresh herb flavor can shine.
Looking for other potato salad ideas:
Try one of these delicious recipes:
- Mediterranean Potato Salad with Mustard and Capers
- Simple Potato Salad with Surimi
- Green Bean Potato Salad with Lentils
- German Potato Salad with Cucumber
Asparagus Potato Salad with Peas and Herbs
For the salad:
- 1 kg new potatoes, scrubbed clean halved lengthwise (quartered, if large)
- 1 1/2 tablespoons olive oil, separated
- 1 teaspoon sea salt
- 135 g fresh or frozen peas (1 cup, or about 375 g in the pod)
- 400-500 g green asparagus, ends trimmed
- 2-3 radishes, thinly sliced (optional)
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 1/2 teaspoon maple syrup
- sea salt and freshly ground black pepper, to taste
- 1 cup mixed soft fresh herbs (e.g marjoram, tarragon, chives, dill, parsley)
Preheat the oven at 400°F / 200°C (180°C fan-assisted) and line a baking tray with parchment paper.
Place the potatoes on the prepared baking sheet, drizzle with 1 tablespoon oil and salt and toss well until evenly coated. Spread and an even layer, without crowding.
Roast the potatoes in the preheated oven for 45-50 minutes, or until golden and crisped, tossing halfway through.
While the potatoes are roasting prepare the peas, asparagus and dressing.
Bring a small pot of salted water salt a boil over high heat. Add the peas, and blanch just until the peas are crisp-tender and still bright green, about 1 minute. Drain immediately, and rinse the peas under cold running water until cool (this is important to stop them from overcooking and to keep the vibrant green color.) Set aside.
In a large skillet, heat remaining 1/2 tablespoon olive oil, and add the asparagus. Season with salt and black pepper, and cook until just crisp-tender, about 3-4 minutes, depending on thickness of spears. Remove from pan, and spread in a single layer to let cool to room temperature, about 10 minutes. Once cooled, sliced at a diagonal into thirds.
In a small bowl, add the olive oil, vinegar, mustard, maple syrup. Season with salt and pepper and mix well to combine. Stir in the herbs and set aside.
When the potatoes are done, remove from the oven and transfer to a large bowl. Drizzle the herb mixture over the potatoes and toss gently to combine. Add the asparagus, peas, and radishes (if using), toss again to incorporate. Serve warm or at room temperature.
- Use a mix of your favourite herbs for this recipe (parsley, mint, dill and chives go well together, OR parsley, marjoram, tarragon, chives, OR try parsley, chives, thyme). If you skip the chives, then I recommend adding a little finely chopped shallot or green onions to this potato salad recipe.
- It’s important to add the dressing to the potatoes while they are warm, as warm potatoes will soak up the dressing much better than cold potatoes would.
- See above for more tips on how to prepare this salad.
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